Oaty Peach Crumble

Recipe courtesy of The Fastest Diet by Professor Krista Varady, Victoria Black, Gen Davidson, Macmillan Publishers, RRP $44.99

Butter, cinnamon, juicy peaches … what’s not to love about this food-comfort crumble? Fibre-rich peaches are a healthy, sweet treat, but you can use any fruit in season. Strawberries, blueberries or apples would all work well, making this a recipe for all year round.

SERVES 6 | PREP 10 minutes | COOK 30 minutes | CALS PER SERVE 103 | DAIRY FREE

Ingredients

• 4 peaches, stones removed, chopped into 2 cm dice
• 1 tablespoon cornflour or tapioca flour
• 1/2 teaspoon ground cinnamon
• 2 teaspoons honey

CRUMBLE TOPPING

• 100 g (1 cup) rolled quick oats
• 2 tablespoons apple sauce

Method

Preheat the oven to 180°C and lightly spray a small 20 cm baking dish with oil.

Place the chopped peaches, cornflour and cinnamon in the baking dish and toss to coat the peaches well. Drizzle with the honey and toss again to coat. Add 1-4 tablespoons of water to the peaches, until they’re well lubricated and juicy (this will depend on how ripe your peaches are!).

For the crumble topping, add the oats to a bowl with the apple sauce. Use your fingers to combine the ingredients until the mixture holds together in clumps. Sprinkle this mixture over the peaches.

Bake the crumble in the oven for 30–40 minutes, until it is bubbling around the edges and the top is golden brown.

Divide between six small bowls to serve.

BOOST: Serve with 1 tablespoon of low-fat natural yoghurt. Extra 11 calories per serve.